Malaysian Recipe for Hainanese Roast Chicken with Rice
INGREDIENTS- 1 whole chicken
- 1 tbsp ginger juice (from grated ginger)
- 1 tbsp light soy sauce
- 1 tsp salt
- 2 tsp honey
- 1/2 tsp ground white pepper
- 1/2 tsp five-spice powder
- 1 to 2 small cucumbers (sliced)
- springs of coriander (garnish)
- chilli sauce (to serve)
Ingredients for Rice - 2 cups uncooked long-grain rice
- 1 1/2 tsp vegetable oil
- 5 fresh slices ginger
- 2 tbsp garlic (chopped fine)
- 1/2 tsp salt
- 2 1/3 cups chicken stock (from bouillon cubes)
Ingredients for Soup - 1 1/2 cups chicken stock (from cubes)
- 2 cups watercress or sliced Chinese cabbage
- 1/2 tsp salt
- 1/4 tsp pepper
Image of Roast Hainan Chicken
Interested in something similar? You can check out the Singaporean version of Hainan Chicken as well.
- Trim off the neck and fat from chicken, rinse, pat dry
- In a bowl, combine the ginger juice, honey, light soy sauce, salt & pepper and five-spice powder
- Rub all over chicken (inside and out)
- Set aside for 20 to 30 mins
- Preheat oven to high heat
- Place chicken in roasting pan and roast in preheated oven (40 to 60 mins)
- After the 1st 20 mins, reduce heat to medium
- Roast chicken till brown and crisp
- Chicken is done when juices run clear and no longer bloody
- Remove chicken, set aside, let chicken rest (20 mins) then cut into pieces
- How to make Chicken Rice: while chicken is roasting, rinse rice then drain
- Heat oil in rice cooker pot
- Fry ginger slices and garlic till golden brown
- Add rice then stir-fry (3 to 4 mins) or till grains are well-coated with oil
- Add salt and chicken stock (less if your prefer rice to be dryer)
- Cook rice in rice cooker (15 mins)
- Fluff rice with fork, remove then set aside
- How to prepare Soup: Rinse watercress or cabbage, remove any bruised parts
- Pluck watercress to 5 cm lenghts or cur cabbage into slices
- Heat up chicken stock in pot, add vegetables
- Cook 2 to 3 mins till just soft
- Season with salt & pepper
- Line a serving platter with cucumber slices and arrange chicken pieces on top
- Garnish with coriander
- Drizzle any juices left from the roasting pan over chicken
- Serve with separate bowls of hot soup, rice and chilli sauce
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